Bloomin Vegan Pull Apart Pretzel Crisps Recipes

Steps:

• Grill corn on the cob. After cooling, cut corn off the cob. Finely chop jalapeno pepper. Top a Garlic Parmesan Pretzel Crisps® with corn, jalapeno pepper and crumbled Cotija cheese.

Steps:

• In a large saucepan, stir together the sugar, corn syrup, water, salt, and glycerin with a wooden spoon. Cook over medium heat, stirring now and then until a candy thermometer reads 255 degrees F. Stir in the butter. Pour the mixture onto a greased flat pan and fold over the edges with a spatula to keep them from hardening.
• When the candy is cool enough to handle, brush with lemon juice. Kids grease their hands with butter, take a lump of taffy, and pull and stretch it until it is light and slightly firm. The longer they stretch, pull, and twist the candy, the more air it will have and the closer to beach taffy it will get. The lump can then be cut with scissors into bite-size pieces. When cool, wrap in waxed paper.

Steps:

• Shred chicken and coat with hot sauce. Top Pretzel Crisps with chicken, celery, carrot and blue cheese.

Steps:

• In a small bowl, combine the melted butter, salt and pepper. In a large bowl, combine the popcorn and crushed Pretzel Crisps®. Pour the butter mixture over and stir to mix.

Steps:

• Preheat the oven to 400 degrees F. Butter 8 (1/2 cup) ramekins or gratin dishes. In a large bowl gently combine the plums, raspberries, flour and sugar. Distribute this mixture evenly among the ramekins. In a separate bowl, combine the pecans, flour, brown sugar, melted butter and salt. Divide this mixture evenly among the ramekins. Place the ramekins on a cookie sheet and place in the oven for 20 minutes, or until the topping is golden brown.

Steps:

• Place 9 Pretzel Crisps® in a single layer around the outside edge of an 8-inch pizza stone or ovenproof dish. Fill the center with the remaining Pretzel Crisps®. Top crisps evenly with garlic and artichoke pieces.
• Place small dollops of lemon hummus and pesto over crisps and then sprinkle with Peppadew peppers and vegan alternative mozzarella. Bake at 350 for 10 minutes or until lightly browned. Remove from oven and serve warm.